In a large bowl cream the sugars with the baking block until light and fluffy. Mix the Baking Powder and Cocoa Powder into the flour, add to the bowl. Beat the egg, add to the bowl with the coffee. Mix well. When smooth add your chosen “chunks”.

To make large cookies scoop the batter with an ice-cream scoop and place on a tray lined with baking parchment. Bake at 180°C for 10-12 minutes

For smaller cookies make walnut sized balls, (makes about 20) and reduce cooking time to 8-10 minutes.

Leave the cookies to cool for a minute or two on the tray and then move to a wire rack to cool completely.

Store in an airtight tin for up to three days if you can make them last!